Cinnamon Roll Recipe

TOP SECRET

CINNABON® CINNAMON ROLLS

from Mandy Oyama

ROLLS (I've altered this from how I received it from Mandy.  This is in order of how I put it in my bread machine).

1 c. warm milk (105 to 110*)                                

1/3 c. margarine, melted

2 eggs

4 c. flour

1 tsp. salt

½ c. sugar  

1- ¼ ounce pkg. active dry yeast

FILLING

1 c. packed brown sugar                                    

2 ½ Tbsp. cinnamon

1/3 c. margarine

ICING

8 Tbsp. (1 cube) margarine, softened    

¼ c. (2 ounces) cream cheese   

½ tsp. vanilla extract         

1 ½ c. powdered sugar                                      

1/8 tsp salt

1. For rolls, dissolve the yeast in the warm milk in a large bowl.

2. Add sugar, margarine, salt, eggs, and flour, and mix well.

3. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about 1 hour, or until the dough has doubled in size.

4. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about ¼ inch thick.

5. Preheat oven to 400*

6. For filling, combine the brown sugar and cinnamon in a bowl. Spread the softened     margarine evenly over the surface of the flattened dough. Then sprinkle the cinnamon and sugar evenly over that.

7. Working carefully from the top (long side), roll the dough down to the bottom edge.

8. Cut the rolled dough into 1 ¾ inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Bake for 10 minutes, or until light brown on top.

9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.

10. When rolls come out of the oven, coat each one generously with icing.

MAKES 12 ROLLS

*You can use a bread machine to make it easier. Add the “ROLLS” ingredients to the bread machine and select the dough option. Then you will need to begin at #4 when it is done. *

Enjoy!!!